Here comes Cora? Nope

Yes, I do believe Alex Cora might have pitched the bottom of the eighth for the Red Sox, becoming the first Boston position player to pitch in a game since David McCarty on Oct. 3, 2004. That was also at Camden Yards. That would have been fun. But the Red Sox chipped the deficit to 11-6 in the top of the eighth and then Okajima came back to pitch the bottom of the inning.


Maybe Cora can throw a strike or two. Does this mean that Tito has conceded this game? LOL! This could be embarrassing to the Sox bullpen if he does a decent job.

Hey, this isn’t so bad. I drafted Cora as a pitcher on my Fantasy team.

Darn. Tito either got cold feet or changed his mind after they cut it to 11-6.

I think Tito may have thought better of it. I do think it would be emabarrassing to their bullpen, to the Orioles, and to the game if Cora had a successful outing. I also don’t think you concede a game when you’re in a pennant race, and only 5-6 runs down, especially when the Sox have shown they can score that many runs quickly. Good decision by Tito, but you’re right, it could have been fun and interesting.

Old age and treachery beat youth and skill every time. And every AL team beats Buchholz every time. No relation.

Well stated cfarnham!

Ouch! is all I can say about that game.

Many of us here on this blog are displaced New Englanders. And, as with all displaced people, we miss the food from our youth and our original home. So I have decided to post some old New England recipes that may be of interest to some of you. One of the traditional foods I’ve missed is brown bread. It is quintessential New England, ingeniously simple, hearty, and quirky, since it’s a bread but isn’t baked.
1 cup rye flour.
1 cup corn meal.
1 cup whole wheat flour. I use King Arthur White Whole Wheat. It’s a new strain of wheat that is a little less bitter than traditional whole wheat.
3/4 teaspoon baking soda.
1 teaspoon salt.
3/4 cup molasses.
2 cups buttermilk.
Sift all the dry ingredients together and add buttermilk, molasses and stir it until it is just mixed.
This bread is steamed so you’ll need a tall pot with some boiling water in the bottom. You want the water to reach about halfway up the side of the jars. I use pint canning jars with straight sides. Rub the inside of the jars with some butter and pour the batter about half to 2/3 full. You need to leave room for the bread to expand. In the old days there were molds for brown bread that sealed tight, but I find this is not nessecary. Just steam them uncovered. Put the jars in the pot of boiling water, with the water about half way up the sides of the jar, cover the pot and steam them for approximately 40 minutes on low heat. Or until a toothpick poked into the bread comes out clean. The very old recipe I have says you need to steam this bread for 3 hours, but I can’t for the life of me figure out why. Place the jars on a rack to cool and as soon as the bread starts to pull away from the sides of the jars you can tap the brown bread out. I like to use sorghum molasses sometimes. Sorghum predates sugar cane molasses and adds that old-timey touch. I love this with cream cheese and of course Boston Baked Beans. That recipe will follow soon.
Optional: add a cup of chopped raisins to the batter.

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